3 Servings 12 min Cook
6 Large Egg
1 Cup Organic Coconut Flour
1 Tsp Fish Sauce
1/2 Tsp Vinegar
8 Oz Sliced Ham
1 Package (10 oz) Spinach
2 Medium (4-1/8" long) Scallions
1 Tbsp Fresh Cilantro
1 Tsp Baking Soda
1 Dash Pepper
1 Tbsp Coconut Oil
In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth and lump free.
Stir in the ham, spinach, scallions, cilantro, and baking soda, and season with pepper to taste.
In a large skillet or griddle, heat a tablespoon of coconut oil over medium heat until shimmering.
Scoop a quarter-cup of batter onto the skillet, and flatten with the back of a spoon until it's about 1/2 inch in height.
Let it cook undisturbed for 3 minutes, until golden brown.
Using a spatula, carefully flip over the egg foo young, and fry for another 2 to 3 minutes until cooked through
Transfer the patty to a wire rack, and repeat step 2 to cook up the remaining pancakes.
(If you have room on the skillet you can fry up more than one at a time, but don't overcrowd the patties)
Serve hot and enjoy!
